Leonese-style Trout (Trucha a la Leonés)

Trucha a la Leonés, or Leonese-style Trout, is a traditional dish from the region of León in Spain. This recipe features tender trout fillets cooked in a flavorful tomato and onion sauce, seasoned with aromatic herbs and white wine.

Leonese-style Trout (Trucha a la Leonés)

Ingredients

  • 4 trout fillets
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup white wine
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Season the trout fillets with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Stir in the diced tomatoes, white wine, paprika, and thyme. Simmer for 5 minutes.
  4. Add the seasoned trout fillets to the skillet, spooning the tomato sauce over them. Cover and cook for 10-12 minutes, or until the trout is cooked through.
  5. Serve the trout a la Leonés hot, spooning the tomato and onion sauce over the fillets.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Carbohydrates
10g
Fat
12g

Supplies

Large skillet Spatula Cooking spoon

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Trucha a la Leonés with a side of crusty bread and a simple green salad.

Tips & tricks

For a richer sauce, you can add a splash of heavy cream or a dollop of butter at the end of cooking.

Cost

$20